"Aspiring to a soufflé, he achieves a pancake at which the reader saws without much appetite." -John Leonard, Author

The refrigerator light goes on...

I love adding fruit to my pancakes. Any berry will do - blueberries, strawberries, blackberries - whatever is in the market. I have not had much success using frozen berries in my pancakes, however.

Buttermilk in Baking

Buttermilk is ideal in baking because there's no fat and it acts very much like whole milk in pancakes and muffins. If you are going to substitute buttermilk for milk in your recipes, you'll need to change the amount of baking soda and baking powder as well. This is because of the higher acid content in buttermilk. You will usually need less baking soda or baking powder.

For each cup of buttermilk used instead of milk you will want to use 2 teaspoons less baking powder and add 1/2 teaspoon of baking soda.

Healthy Blueberry Pancakes

Servings: 2 | Serving size: 2 pancakes

Cooking Time = 30 Minutes

This recipe can easily be multiplied or halved. Leftover pancakes aren't very good. The batter will keep overnight but the pancakes will not be as good.

2/3 cup

all purpose white flour

1 Tbsp

Splenda or stevia

1 tsp

baking powder

2/3 cup

non-fat buttermilk

1/4 cup

egg substitute

1 tsp

pure vanilla extract

1/4 cup

fresh blueberries (or strawberries or blackberries)

2 tsp

unsalted butter

1 Tbsp

pure maple syrup (per serving)

Sift flour, Splenda and baking powder into a large mixing bowl.

Add buttermilk, egg substitute and vanilla extract and blend using a large whisk until smooth.

Heat a non-stick griddle over medium-high heat. Let the batter stand for at least 2 minutes while the griddle is heating. Stir once and wait another minute before placing batter on the griddle.

When the griddle is hot enough that a few drops of water will dance on the surface, reduce the heat to medium and place about 1/4 cup of batter for each pancake on the griddle.

After the pancakes have cooked for about a minute, spread a tablespoon of fruit across the top of each one. Allow to cook for another 1 - 2 minutes until bubbles form on the surface and burst. Turn pancake and cook for about 1/2 the time of the first side until they are golden brown.

Remove and top with one teaspoon of butter on each pancake and serve one tablespoon of pure maple syrup for every two pancakes.